October 21, 2010 by buttermilkbaker
Good morning, good morning!
Seeing as this is my first official morning as a flogger (food blogger…anyone?), I figured I should post about the one thing that I make to start off (almost) every day: oatmeal.
It’s hearty, it’s nutritious, and the way I make it, it’s delicious. Let’s get started.
The usual suspects: Quick Oats (or Old Fashioned, my personal favorite, but alas, we’re out), salt, cinnamon, vanilla, a banana and some chia seeds.
Why the chia you ask? I’d seen various foodies/health nuts singing their praises all over the internet, so I decided I’d buy a pack and see what all the fuss was about. They pack 10x the amount of water for their weight, meaning they’re great for hydration. They’ve got Omega-3s, calcium, protein, antioxidants, and fiber–all things we could use more of in our lives. They’re tasteless from what I can tell, they give me longer lasting energy, and they keep me fuller longer.
So I dump all this in my mug-bowl: 1/3 cup oats, 2/3 cup water, a pinch of salt, a healthy dash of vanilla, and a ton of cinnamon. I typically do half of the banana cooked in the oats and half sliced on top (a trick I learned over at Iowa Girl Eats). Finally, 1/2 tbsp of chia seeds.
Mug-bowls are great, aren’t they?
Now here’s something truly special. This is my secret to manageable pieces of banana in my oatmeal: I make an incision (yes, an incision) down the middle of the banana, and then slice them into the mix.
And now you gotta stir, stir, stir! Get all the chia seeds working in there, and the banana mooshy and delicious. Mooshy’s where it’s at.
Some sliced bananas on top…
A little PB… (about a tbsp)